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Oregano Chicken Recipe

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Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 1/4 cup butter, melted
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 to 2 tablespoons dried oregano

Nutritional Facts

1 each: 364 calories, 24g fat (9g saturated fat), 123mg cholesterol, 592mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 33g protein.

Directions

  1. In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken.
  2. Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 6 servings.
Originally published as Oregano Chicken in Quick Cooking September/October 2000, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Oregano Chicken

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
cmkarkos User ID: 1066760 102249
Reviewed Sep. 7, 2014

"This was so easy to make! I'm not a big fan of pre-packaged mixes, so I found a recipe online for the Italian dressing mix.....had all the spices in my cabinet anyway. I didn't see the need to add more oregano after it was baked, so I didn't and the flavors were wonderful! This is a repeat for sure!"

MY REVIEW
daddyspunkin_n_mommaspuddin User ID: 1404437 80974
Reviewed Jan. 27, 2014 Edited May. 11, 2015

"If you want easy, this is a five-star rating. For flavor, I give it a three. Not much to brag about, but I'll make it again if I need an easy meal to make. Just wish there was a way to make the chicken absorb more of the Italian flavor.

update: I made it again and I'm changing my three stars to five. I don't know what I did differently, but it was very nice this time. I used small boneless skinless chicken breasts (as I did last time) and I changed the first cooking time from 45 min to 30 minutes, and they were still done. Maybe that made the difference."

MY REVIEW
DViola User ID: 6210665 81215
Reviewed Oct. 24, 2013

"This was great!"

MY REVIEW
MJwrabbit User ID: 2069825 44928
Reviewed Mar. 1, 2013

"I have made this recipe for years although I use boneless skinless chicken breast and put it in the crockpot on low for 4-6 hours. Sprinkle with oregano 1 hour before done."

MY REVIEW
Coryskitchen User ID: 6228848 203818
Reviewed Mar. 5, 2012

"Sorry, not a keeper for me."

MY REVIEW
r&ao User ID: 5092635 44905
Reviewed Oct. 29, 2011

"This smelled amazing while baking! Important to baste it."

MY REVIEW
bjsilve0 User ID: 172187 102248
Reviewed Oct. 26, 2011

"Being low cost is a bonus. The main point is that the flavor is excellent and it is quick to make."

MY REVIEW
mlblake User ID: 4362429 25745
Reviewed Nov. 17, 2009

"quick, easy, and affordable way to make delicious baked chicken"

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